Chicken Chop Suey
Servings: 4
Calories:
Equipment
- Wok or Non-stick Pan
Ingredients
Marinate
- 8 oz chicken breast or thigh
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp shaoxing cooking wine or dry sherry
- 1 tsp cornstarch
Sauce
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp shaoxing cooking wine or dry sherry
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp granulated sugar
- ½ tsp white pepper
- ½ tsp sesame oil
Vegetables
- 8 oz choy sum or bok choy
- 4 oz fresh shiitake mushrooms or any type of mushrooms
- 1 cup mung bean sprouts
- 4 tbsp canola or vegetable oil
- 1 carrot (medium size)
- ½ onion sliced
- 3 garlic cloves minced
Instructions
Marinate Chicken
- Clean and slice the chicken thinly.
- In a bowl: place the sliced chicken and all the marinade ingredients together. Mix well and marinate for 15 minutes.
Sauce
- In a small bowl: combine all the sauce ingredients toghther and mix. Set aside until ready to cook.
Vegetables
- Peel and slice the carrots thinly (julienne). Slice the onions and mushrooms.
- Slice the bottom tips off the choy sum. Cut about 2" off the stem and set aside. Continue to cut the leaves and set aside until ready to cook.
Stir-fry
- Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.
- Add marinated chicken and cook for 3-4 minutes (about 90% cooked) and transfer to a plate.
- Turn up the heat to high and add 1 tbsp oil to the wok/pan. Add sliced onions, minced garlic and cook for 1 minute or until fragrant.
- Add sliced carrots, sliced mushrooms and choy sum stems. Cook for 2 minutes.
- Pour the sauce in and mix.
- Add chop sum leaves, mung bean sprouts and chicken. Cook for 2-3 minutes or until the sauce has thickened. Remove wok/pan from the heat.